Pepita-Crusted Salmon with Pear Blue Cheese Salad and Smoky Mustard Sauce

This quick and flavorful dish brings together a crunchy pepita and panko crust on tender salmon, paired with a crisp mixed green salad featuring sweet pear and tangy blue cheese dressing. A smoky mustard sauce adds an extra layer of savory tang that ties everything together.

Ready in just 30 minutes, this recipe is perfect for a weeknight dinner that feels special. The contrast of textures-from the nutty crust to the creamy dressing-makes every bite exciting.

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Ingredients

1.5 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

1 tablespoon Fry SeasoningView ingredient guideLike ingredientDislike ingredient

1 ounce Smoky MustardView ingredient guideLike ingredientDislike ingredient

1 unit PearView ingredient guideLike ingredientDislike ingredient

4 ounce Mixed GreensView ingredient guideLike ingredientDislike ingredient

3 ounce Blue Cheese DressingView ingredient guideLike ingredientDislike ingredient

2 tablespoon MayonnaiseView ingredient guideLike ingredientDislike ingredient

0.25 cup Panko BreadcrumbsView ingredient guideLike ingredientDislike ingredient

0.5 ounce PepitasView ingredient guideLike ingredientDislike ingredient

1 unit ShallotView ingredient guideLike ingredientDislike ingredient

10 ounce SalmonView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Olive OilView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 450°F (230°C) and adjust rack to middle position. Wash and dry all produce.
2. Finely chop pepitas or crush them in a sealed bag with a rolling pin. Halve, core and thinly slice the pear. Halve, peel and thinly slice the shallot.
3. Place butter in a medium microwave-safe bowl and microwave until melted, about 30 seconds. Let cool slightly, then stir in pepitas, panko, half of the fry seasoning, a drizzle of olive oil, salt and pepper.
4. Pat salmon dry with paper towels. Season with remaining fry seasoning, salt and pepper. Place on a lightly oiled baking sheet. Spread a thin layer of sour cream over the top of each fillet, then mound the panko mixture on top, pressing firmly to adhere.
5. Roast on the middle rack until the crust is golden brown and the salmon is cooked through, 15-20 minutes.
6. While the salmon roasts, in a small bowl, combine smoky mustard and mayonnaise. Season with salt and pepper to taste.
7. In a large bowl, toss mixed greens, sliced pear and shallot with half of the blue cheese dressing. Season with salt and pepper.
8. Divide the salad and salmon between plates. Spoon the smoky mustard sauce over the salmon. Drizzle additional blue cheese dressing over the salad if desired. Serve immediately.

Recipe Tips

FAQ

Can I use a different type of fish?

Yes, this recipe works well with other firm fish like cod or halibut. Adjust cooking time as needed.

What can I substitute for blue cheese dressing?

Try a creamy ranch or a vinaigrette for a lighter option.

How do I store leftovers?

Store the salmon and salad separately in airtight containers in the refrigerator for up to 2 days. Reheat salmon gently in the oven.